Lavender Honey Ice Cream {GIVEAWAY!}

Ah the hot days of summer. Love it or hate it, one thing always seems to make it a bit better: homemade ice cream. If you’ve been following this blog for very long you’ll know that I have LOTS of ice cream recipes on the site – in fact this one makes 32! You’ll also know that I almost always make mine with a custard base, which means you need eggs. Lucky you, today I’m giving away some fabulous Nest Fresh Eggs!If you don’t know about Nest Fresh (a Denver based company!), here’s their story:

“All of our eggs are always 100% cage free. That means that no matter which NestFresh Eggs you choose, you can be sure that the hens that laid your eggs had room to roam around large barns. Not only that, but our hens are also free to jump on perches, run throughout the barns, lay their eggs in nestboxes, flap their wings, preen in a dustbath, socialize with their friends, and enjoy all of the perks of being a 100% cage free NestFresh hen. Because we treat our hens so well, they produce the freshest, best tasting eggs. The happiness of both our hens and our customers are our highest priorities. Or, to put it simply, happy hens, healthy humans.”All you need to do is leave a comment below about what your favorite ice cream flavor is and I’ll pick two winners who will each receive coupons for 2 dozen Nest Fresh Eggs. You’ll need to sign up for their newsletter first to be eligible to win – you can find that link here. Winners will be chosen at the end of August – and I hope you enjoy the ice cream recipes in the meantime!

Combine 2 cups of half-and-half with the honey, sugar, lavender, vanilla, and eggs in the top of a double boiler and whisk together. Cook over simmering water until thickened, about 5-10 minutes, stirring constantly. Combine with the remaining 4 cups of half-and-half, cover, and refrigerate overnight.

Strain out and discard solids, then process the ice cream in an ice cream machine according to manufacturer's directions.